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Preparation time
30 minutes
Total time:
50 minutes
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Ingredients
Rostis
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4-5 yellow-fleshed potatoes, peeled
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2 mL (½ tsp.) salt
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30 mL (2 tbsp.) cornstarch
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60 mL (¼ cup) green onion, finely chopped
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To taste, freshly ground pepper
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1 pinch of ground cayenne or espelette pepper (optional)
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1 egg white
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30 mL (2 tbsp.) canola oil
Flavoured sour cream
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175 mL (¾ cup) sour cream
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60 mL (¼ cup) dill, chopped
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30 ml (2 tbsp.) green onions, finely chopped
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7 mL (1½ tsp.) lemon juice
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To taste, salt and freshly ground pepper
Smoked salmon
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240 g (8 oz.) smoked salmon
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1 container microgreens of choice (optional)
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Directions
Rostis
- Grate potatoes. Rinse with cold water and press with clean cloth to dry. This should produce 1 L (4 cups) of grated potato.
- In a bowl, combine potatoes, salt, cornstarch, green onions, pepper, and hot pepper if using. Add egg white and mix.
- In a large skillet, heat 5 mL (1 tsp.) of oil over medium heat.
- Drop in a spoonful of batter and flatten with a spatula to form a 10-cm (4-in.) pancake.
- Cook for about 5 minutes per side or until nicely coloured.
- Place rosti on paper towel. Keep warm.
- Repeat steps using remaining oil.
Flavoured sour cream
- Combine all ingredients in a bowl. Divide sour cream onto rostis and garnish with smoked salmon and microgreens.
Chef ’s secrets:
- All parts of this recipe can be prepared in advance.
- Store chilled rostis in an airtight container, separated by parchment paper.
- Reheat uncovered on a baking sheet at 150°C (300°F) for about 10 minutes.
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